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    • Prawn Risotto

    Mark Sharron
    Easy
    30 minutes
    1-2
    Amount Per Serving: Calories 270; Fat 8g; Carbs 2g; Protein 24g
    Prawn Risotto is a classic Italian dish that combines the nutty flavour of Arborio rice with succulent prawns and a rich, creamy sauce. It's a simple yet satisfying meal that can be enjoyed any night of the week. Plus, it's easy to make and requires minimal ingredients. This delicious dish is sure to become a family favourite.         
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    Ingredients

    • 1 tablespoon olive oil
    • 1 onion, finely chopped
    • 2 cloves garlic, minced
    • 1 cup Arborio rice
    • 3 cups chicken stock
    • 1/2 cup white wine
    • 1/2 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • 1/2 cup freshly grated Parmesan cheese
    • 1/2 pound cooked, peeled and deveined prawns
    • 2 tablespoons butter
    • 1/4 cup chopped fresh parsley

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Serve the Prawn Risotto hot with a sprinkle of freshly grated Parmesan cheese, if desired.